Erin’s Recipe Rundown
Texture: Gooey and creamy, perfect for dipping.
Taste: Cheesy and EXTRA flavorful from the marinated artichoke hearts!
Ease: Easy to throw together with simple ingredients.
Top Tips: I usually make this dip in advance then bake it just before serving — I love appetizers like this so you can assemble it and clean up all the dishes before guests arrive!
Would I make these again? Yes! This hot artichoke dip is my GO-TO recipe any time I have to bring a dish to a party to share. It is a huge crowd-pleaser and always disappears quickly!
xoxo erin
This post was originally published in 2014. It was updated with new photos and instructions in September 2024.
The best hot artichoke dip! EVERYONE always asks for this recipe! It’s perfect for any kind of party or gathering.
Baby shower? Birthday party? Super Bowl party? New Years Eve appetizer? Holiday pre-meal snack? This dip is the ultimate party appetizer for any occasion! It’s always the answer to the age-old question, “What should I bring to eat?”
Featured Comment
From Renea: “We have to double this recipe every time! Our adult children “fight over” who got the most! You must be present when it comes out of the oven or you are out of luck :-)) thx for sharing”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Hot Artichoke Dip
- Make-Ahead/Storage/Freezing Instructions
- Can this hot artichoke dip be made dairy-free?
- Can I use frozen artichokes in this recipe?
- What kind of Parmesan cheese is best?
- Recipe Tips
- More Favorite Appetizers
- The Best Hot Artichoke Dip Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this hot artichoke dip. Jump to the recipe card below for the exact measurements.
- Marinated artichoke hearts: You’ll want to make sure they are marinated rather than just canned as that is where a lot of the amazing flavor in this artichoke dip recipe comes from. They are usually sold in jars near the olives.
- Cream cheese/sour cream/mayonnaise: These three ingredients provide the base for the dip. They make the dip perfectly creamy and give it a nice balanced flavor.
- Grated parmesan cheese: I like to buy fresh grated Parmesan cheese that comes in a tub in the refrigerated section of the grocery store. You can often find it near the nicer cheeses. Fresh Parmesan works better than the shelf stable kind.
How to Make Hot Artichoke Dip
Here’s an overview of how to make this dip. You can jump to the recipe for the full instructions!
- In a large bowl: Mix together the cream cheese, sour cream, and mayonnaise until smooth and creamy.
- Add ingredients: Mix the Parmesan cheese and marinated artichoke hearts into the mixture until well-combined.
- Smooth into dish: Add the mixture to the baking dish. At this point you can bake the artichoke dip right away or refrigerate it and bake just before serving.
- Bake: Bake at 350°F for 25-30 minutes. You want it slightly brown plus hot and bubbly. Serve immediately with chips, gluten-free bread, or whatever you like!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: It’s such a great make-ahead appetizer! You can mix all the ingredients together, smooth into the baking dish, and cover tightly for refrigeration. Keep it prepped in the fridge for up to 2 days before baking.
To Store: Let the dip cool completely then store in an airtight container in the fridge. It can be stored in the refrigerator for up to 4 days.
To Freeze: Cool the dip completely, then store in an airtight container in the freezer for up to 3 months. Thaw in fridge overnight before reheating.
To Reheat: You can reheat the dip in the microwave for 20-30 seconds or in the oven at 350°F until hot and bubbly, usually 20 minutes. Whether using the microwave or oven, it’s best to stir the dip occasionally so that it reheats evenly.
Can this hot artichoke dip be made dairy-free?
Unfortunately, this dip doesn’t work well with dairy-free substitutions. Instead, try this dairy-free spinach artichoke dip! It’s just as delicious and designed to be dairy-free!
Can I use frozen artichokes in this recipe?
Yes, you can definitely use frozen artichokes, but they don’t pack as much flavor. I love using the marinated artichoke hearts because they add so much flavor to the dip! They’re usually sold in jars near the olives.
What kind of Parmesan cheese is best?
I like to use higher quality, fresh grated Parmesan cheese (like the kind from Trader Joe’s) so it melts into the dip. It’s usually in the refrigerated section of the grocery store, near the nicer cheeses. Lower quality, shelf-stable Parmesan cheese typically has anti-caking agents added which causes the dip to become grainy.
Recipe Tips
- Let your cream cheese sit out and reach room temperature to make it easier to blend the dip together.
- You can also use fresh cloves of garlic to season this artichoke dip. Just make sure to use a garlic press and sauté the garlic for a few minutes before adding it to the dip.
- If you want to lighten up this recipe, you can use Greek yogurt instead of sour cream, and light cream cheese instead of regular. However, it won’t be as rich and creamy!
More Favorite Appetizers
The Best Hot Artichoke Dip
Video
Ingredients
- 8 oz cream cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 cups chopped marinated artichoke hearts drained
- 1 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 350°F. Using a stand or hand mixer, cream together the cream cheese, mayonnaise, and sour cream until well combined.
- Add the remaining ingredients and mix.
- Spoon the mixture into a 9×9 or 9×13 baking dish. Bake at 350°F for 25-30 minutes, until slightly browned and hot/bubbly. Serve immediately with tortilla chips or gluten-free bread. Enjoy!
I added green chiles and a teaspoon of red pepper flakes and it was delicious with a little extra heat!
Hi Nancy, thank you for the thoughtful review! Sounds like a delicious addition!
I had the artichoke dip today and loved it. I wonder if I can make it. Could I please have the recipe. Thank you very much.
Hi Harriet, glad you liked it! You’ll find the recipe in the blog post above!
Can this be done in a crockpot? I’d like to keep it warm for an event
Hi Shea, we haven’t tried making this in a crockpot, but that would probably work if you keep it on the “warm” setting. You may need to check on it and stir to avoid it drying out.
I am going to serve this in a bread bowl!
Love that idea, Dilkash! We hope you enjoy the recipe!
I forget if I’ve written a review for this before. But here I am, another holiday, remaking this! It is so quick, easy, and absolutely delicious. It’s a tried and true recipe that’s for sure!
Aww, we’re so pleased to hear how much of a go-to this recipe has become! Thank you so much for taking the time to share your positive feedback with us, Lauren!
made your recipe but also added 1/2 c of diced mild chilies, turned out awesome!!!
We’re so glad you loved the recipe, Lynn! Thank you for your positive feedback!
Lynn, thank you for posting about the diced chiles because I wanted to do that and I went looking to see if anyone had. Now I will!
This was absolutely delicious with some yummy pita bread we over toasted. Thank you
Yay! We’re so pleased to hear how much you enjoyed the recipe! Thank you for sharing your positive feedback with us, Chelsea!
delicious, thanks so much for posting the recipe!!!
We’re so glad you enjoyed the recipe, Marie! Thank you for taking the time to share your positive feedback with us!